Food Safety Program Essential Assessment

Food Safety Program Essential Assessment :

Food safety program

Purchasing specification form
		Hazards addressed in specification
Product name	Chicken breast, fillet, skin off	Risk level: high
Product use	Intended to be cooked before consumption
Product details	Corn-fed, free-range
Detailed description	Fresh, pale pink colour, moist, firm and resilient to touch, no excess fat.No obvious discoloration or dehydration. Free of foreign bodies. No bone or bone fragments. Minimum liquid content in packaging.10 kg vacuum-packed with cardboard outer shell.Clearly labeled with product name and shelf life dates. Minimum 5 days shelf life at delivery date.	Contamination from food spoilagePhysical contaminationPhysical, biological or chemical contaminationContamination from food spoilage
Product test procedures on delivery	Visual check: No discoloration or dehydration, any bone or bone fragments present.Check shelf life: minimum 5 day requirement.Check weight: +/- 100 gram variance allowance.Temperature check: to be delivered under refrigerated conditions within 1 to 3 ºC.	Physical, biological or chemical contaminationContamination from food spoilageBiological contamination
Storage requirements	Must be stored immediately upon arrival under refrigerated conditions within 1to 4 °CIf longer storage is intended, product must be frozen under -18 °C	Biological contaminationBiological contamination

Product description
Product name	Chicken breast, fillet, skin off.
Intended use	Cooked prior to consumption.
Product details	Corn-fed, free-range.
Standard	Stir-fry chicken, Chicken Korma, Chicken noodle salad
Intended use by customers	For general consumption, consumed on premises or packaged for take- away for consumption off site.
Delivery and packaging details	10 kg vacuum-packed with new cardboard outer shell.Display a minimum two weeks shelf life at 1 to 3 °C at time of delivery.Clearly labeled with product name and shelf life dates.
Storage conditions	To be stored under refrigerated conditions within 1 to 3 °C.Stored covered or transferred to clean container once vacuum packaging opened. Use-by date to be displayed

Production

Visual check prior to production, no discoloration or dehydration, no foreign matter present.Sliced, cooked immediately.Korma and stir-fry held in hot display.Noodle salad held in refrigerated display.

Detailed production process

Product: Chicken Breast	Production process
1. Purchasing & receiving	Cryovac packaging, immediate storage with packaging intact.
2. Cold storage	Refrigerated storage. Store in lidded plastic container once packaging opened.
3. Preparation	Manually sliced.
4. Cooking	Stir-fry, stove top, high heat, vegetables and sauce added.
5. Display	Placed in bain-marie tray, held in hot bain-marie .
6. Service	Served with steamed rice, plated or take-away.

Recipe production process (text)

Recipe: Chicken Korma	Qty: 10
2 tablespoons vegetable oil 2 brown onions, sliced 4 cloves garlic, crushed 500g Korma Curry Paste	500 g canned chopped tomatoes ½ L chicken stock 200 g ground almonds 250 ml double cream

1.5 kg chicken breast fillets, sliced                     250 ml plain yoghurt

1. Heat oil in a frying pan and fry chicken, garlic and onion until chicken is cooked through.
2. Add curry paste and stir. Mix in tomatoes and chicken stock. Simmer 2-3 minutes, stir in the almonds.
3. Stir in cream and yoghurt, cook gently for 2 – 4 minutes. Serve on a bed of rice, garnish with fresh coriander, naan bread on side.

Hazard Analysis
Recipe: Chicken Korma
Step	Other inputs	Hazard(s) Contamination Type	Reason
1. Purchasing and receiving	Scales, thermometer	Physical	1a. Damaged packaging 1b. Unclean scales, thermometer
		Biological	2. Incorrect temperature at delivery
2. Cold storage	Shelving	Physical	1. Unclean shelving
		Biological	2. Incorrect internal temperature
3. Preparation	Chopping boards, bench tops, knives	Biological	1a. Food in preparation process too long, lack of temperature controls 1b. Cross-contamination between food items 1c. Lack of personal hygiene of staff
		Physical	2. Unclean preparation equipment
4. Cooking	Fry pan, utensils	Biological	1a. Incorrect cooking temperature 1b. Incorrect length of cooking process
		Physical	2. Unclean cooking utensils
5. Display	Display cabinet	Biological	1. Incorrect temperature controls of displayed foods
		Physical	2. Unclean utensils and equipment
6. Service	Service utensils, packaging	Physical	1a. Contaminated service equipment 1b. Unclean take-away packaging
		Biological	2. Inappropriate handling

Critical Control Points
Recipe: Chicken Korma
Step	Other inputs	Hazard(s) Contamination Type	Reason	Risk level	CP or CCP?	Control measure(s)
1.Purchasing and receiving	Scales, thermometer	Physical	Damaged packaging, Unclean scales, thermometer	Low	CP	Inspections and temperature checks on delivery.
		Biological	Incorrect temperature at delivery
2. Cold storage	Shelving	Physical	1. Unclean shelving	Low	CCP	Temperature checks of external gauges. Follow cleaning schedule.
		Biological	2. Incorrect internal temperature
3.Preparation	Chopping boards, bench tops, knives	Biological	1a. Food in preparation process too long, lack of temperature controls 1b. Cross- contamination between food items 1c. Lack of personal hygiene of staff	High	CCP	Ensure food not left out for long periods. Follow cleaning procedures. Follow employee hygiene and illness procedures.
		Physical	2. Unclean preparation equipment
4. Cooking	Fry pan, utensils	Biological	1a. Incorrect cooking temperature 1b. Incorrect length of cooking process	Medium	CCP	Temperature checks during cooking process. Follow cleaning procedures. Use standard recipes with detailed preparation and cooking procedures.
		Physical	2. Unclean cooking utensils
5. Display	Display cabinet	Biological	1. Incorrect temperature controls of displayed foods	High	CCP	Temperature checks on displayed food. Follow equipment maintenance and cleaning schedules.
		Physical	2. Unclean utensils and equipment
6. Service	Service utensils, packaging	Physical	1a. Contaminated service equipment 1b. Unclean take- away packaging	Medium	CP	Follow cleaning procedures. Follow packaging procedures.
		Biological	2. Inappropriate handling

Critical Limits

Recipe: Chicken Korma
Step	Other inputs	Hazard(s) Contamination Type	Risk level	CP or CCP?	Control measure(s	Critical limit(s)
Purchasing & receiving	Scales, thermomet er	Physical contamination   Biological contamination	Low	CP	Inspections and temperature checks on delivery	Internal temperature of refrigerated foods no higher than 5 °C. Packaging of dry and tinned foods intact, free from dirt, dust and pest infestation. Equipment cleaned and sanitised daily. Thermometer cleaned and sanitised after each use.
Cold storage	Shelving	Physical contamination Biological contamination	Low	CCP	Temperature checks of external gauges. Follow cleaning schedule	Internal temperature of refrigerated storage area no higher than 5 °C
Preparation	Chopping boards, bench tops, knives	Biological contamination   Physical contamination	High	CCP	Ensure food not left out for long periods Follow cleaning procedures. Follow employee hygiene and illness procedures	Refrigerated foods in preparation areas no longer than 2 hours
Cooking	Fry pan, utensils	Biological contamination   Physical contamination	Med	CCP	Temperature checks during cooking process. Follow cleaning procedures. Use standard recipes with detailed preparation and cooking procedures	Internal temperature of menu item to reach 75 °C prior to service
Display	Display cabinet	Biological Physical contamination	High	CCP	Temperature checks on displayed food. Follow equipment maintenance and cleaning schedules	Internal temperature of hot display food to be 60 °C or above. Internal temperature of cold display food no more than 5 °C
Service	Service	Physical contamination	Med	CP	Follow cleaning procedures.	Visual check of all packaging prior to use

utensils, packaging

Biological contamination

Follow packaging procedures

Storage unit(s) temperature log

Date:           /             /                 

Unit

Time am/pm

Temp

Time am/pm

Temp

Time am/pm

Temp

Time am/pm

Temp

Time am/pm

Temp

Time am/pm

Temp

Time am/pm

Temp

Big fridge

9.00am

10.00am

11.00am

12.00pm

1.00pm

2.00pm

3.00pm

Cool Room

Freezer

Bain Maire

Corrective actions (date and action taken):

Check temperature of all units at least twice a day. Freezers should be –15°C or frozen hardCool holding units should be 5°C or colderHot holding units should be 60°C or hotter

Equipment calibration log

Piece of equipment	Name of calibration contractor (write “self” if doing your own check)	Date of service	Pass or fail	Record temperature reading		Corrective actions taken (if any)	Remember: Temperature probes must be +/- 1°C of the allowable temperature (0.0°C or 100.0°C) To make sure equipment readings are reliable & accurate.Write down the test results on the record form.Check temperature probes & temperature measuring equipment frequently (at least twice a year).Some equipment, such as thermometers & weighing scales need calibration or adjustment from time to time.Replace or repair equipment if you find a defect.Use an equipment calibration specialist to check some equipment.Note on this record if the contractor provided a service report & where it can be located, if required.
				Ice water 0°C	Boiling water 100°C
Probe thermometer	self	12/10/09	Fail	+4.0°C	90.3°C	Batteries replaced and rechecked
Probe thermometer	Thermometer Checking Co.	13/10/09	Pass	0.0°C	100.2 °C	Certificate Attached
completed by:				Head chef signature & date:

Goods Receiving Form

Date:

Time	Supplier	Product	Quantity √ or X	Weight √ or X	Product specs √ or X	Accepted/ Rejected (Corrective Action)	Sign

Visit:https://auspali.info/

Also visit:https://www.notesnepal.com/archives/767

For solution:

WhatsApp

+610482078788

+61482073403

+61482072848

[email protected]